Ingredients:

Method:

Roughly chop the shrimp into pieces, transfer the shrimp into a bowl and combine it with the red curry paste, fish sauce, cornstarch, egg white and cilantro leaves. Stir to combine into a sticky filling.

To wrap, place a heaping teaspoon of the filling onto the middle of a dumpling wrapper. Dip your index finger into some water and trace the outer edges of the dumpling wrapper. Fold up to form a half moon shape but only pinch to seal the middle part. Turn the dumpling and fold up the other two edges. Seal and pinch to form a nice and tight parcel like below. Repeat the same until you use up all the filling.

Heat up a pot of water and bring it to boil. Drop the dumplings into the hot boiling water. As soon as they float to the top, they are ready. Scoop out with a slotted spoon, shake off the excess water, transfer to a plate and serve immediately.

Sorry I am late to the party – I usually try your recipes as quickly as you post them. In this case – I was visiting friends and missed this. These are so tasty, and easy to make. I will check more often now as I have never been disappointed with anything I made from your posted recipes. By the way, the red curry paste comes in handy for a lot of recipes. Thanks again for the great ideas. Dennis

For the red curry paste, I have only seen the Cock Brand paste that comes in a packet. Any experience with this brand? I like the fish sauce they make, but never tried their pastes (I have seen a few others besides the red one). By the way, love your web site and recipes, my kids and wife say thanks!